1. Quality Check (QC) Section

The Quality Check section involves a rigorous, multi-stage testing and monitoring process to ensure the final product is safe, pure, and meets all regulatory standards (e.g., local food safety laws, BIS in India, FDA in the US, WHO guidelines).

A. Source Water Testing

• Initial Vetting: Comprehensive analysis of the raw water source (e.g., groundwater, municipal supply) before it enters the plant.
• Regular Monitoring: Continuous or frequent testing for:
  • Microbiological Contaminants: Checking for the presence of Total Coliforms and E. coli (pathogen indicators).
  • Physical Parameters: Turbidity (cloudiness), Color, Odor, and Taste.
  • Chemical Contaminants: Screening for heavy metals (e.g., Lead, Arsenic, Cadmium), pesticides, industrial chemicals, and other toxic substances.

B. In-Process Quality Control (IPQC)

• Critical Control Points (CCPs): Implementing a Hazard Analysis and Critical Control Points (HACCP) system to monitor crucial stages of the process, such as after filtration, after disinfection, and before filling.
• Equipment Monitoring: Regularly checking the performance of filtration membranes, UV lamps, and ozonation units. For example, monitoring the Differential Pressure ($\Delta P$) across filters indicates if they need cleaning or replacement.
• Water Properties Check: Frequent, on-the-spot testing of essential parameters like pH and Total Dissolved Solids (TDS) to ensure consistency.

C. Final Product Testing (Batch Release)

• Sampling: Taking representative samples from each production batch.
• Comprehensive Testing: The final packaged water undergoes all the tests from the source water testing (microbiological, physical, chemical) to confirm that the entire treatment and packaging process has been effective.
• Packaging Integrity: Inspecting bottles and caps for defects, proper sealing, correct volume, legible labeling (including production and expiry dates), and ensuring all packaging materials are food-grade.